Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.
Broiled Salmon Collars (Sake Kama) is a flavorful, rustic Japanese dish commonly served in sushi restaurants. Hamachi collars (Hamachi Kama) are a tuna alternative that are also common on Japanese menus. The collars have a rich salmon flavor and a tender end of belly fat. The collars are rich, and therefore, difficult to overcook. Since there are no little pin bones, the flesh easily separates from the collarbone.
This healthy fish recipe is loaded with flavor and cooks in less than 10 minutes. I serve it as a protein with a a bowl of Japanese rice and a vegetable, or as an appetizer with a side of soy sauce (shoyu) and lemon wedges. On the weekends, I enjoy sake kama with a cold Japanese beer.
Salmon Collar Ingredients
- Salmon collars - Salmon collars are the cut of salmon that is found right behind the gills along the clavicle. The collars run along the top to belly of the fish and include the belly fat
- Mirin - Mirin is an essential Japanese condiment. It is a cooking rice wine with a sweet, umami flavor. Mirin is similar to sake, but has a lower alcohol content and higher sugar content.
- Lemon - Lemon wedges offer a tart, refreshing flavor to the dish. One squeeze of lemon juice brightens the flavor and is a delicious contrast to the sweetness of the mirin.
- Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking. Dip the salmon collars in soy sauce for a salty flavor.
How to Make the Recipe
Broiled Salmon Collars only take a few simple steps and minimal preparation. They're a delectable addition to your weeknight dinner rotation.
- Turn on the oven - Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500 F).
- Prepare the rack - Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
- Prepare the fish - Arrange the fish skin side down on the rack and brush with mirin. Let the mirin sit on the fish for 10 minutes.
- Cook the fish - Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
- Serve - Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.
Store leftovers in an air-tight container or wrap in foil and refrigerate. To reheat, heat the oven to 350 F, remove the collars from the refrigerator, and allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes. Serve with lemon and soy sauce.
Equipment to Make the Recipe
Salmon Collars requires a few kitchen essentials, all of which can be used for many other common recipes. To make this salmon, you will need a knife to slice the lemon and separate the collars into two individual collars, a cutting board, baking sheet, and cooling rack.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Are Salmon Collars Healthy?
Salmon collars are a healthy source of protein, omega 3 fatty acids, and vitamin B12. It is also high in vitamins D, potassium, and iron. Pair this healthy fish with a delicious vegetable, like Furikake and Lemon Shishito Peppers and Elote-Style Corn with Furikake.
Learn more about the health benefits of salmon here.
Where to Buy Salmon Collars
Salmon collars are widely available. Local fish mongers, seafood markets, and Japanese grocery stores (e.g. Nijiya, Mitsuwa, and Marukai) commonly carry salmon and hamachi collars. You can even ask the fish department at your local grocery store if they have any collars left over. If you are based in the San Francisco Bay Area, I highly recommend Four Star Seafood, a chef-curated grocery service.
There are plenty of delicious salmon collar, or sake kama, variations. Here are some of my favorites:
- Salmon collars with garlic powder and soy sauce
- Salmon collars with lemon and togarashi, or Japanese chili powder
- Hamachi kama, or Japanese amberjack collars, with mirin
Broiled Salmon Collar
- 4 Salmon collars
- 2 tablespoons mirin
- Lemon wedges for serving
- Soy sauce for serving
- Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500 F).
- Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
- Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.
- Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
- Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove